All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2012-12-15

Chukadon / Chinese-style saute with sauce over steamed rice

Another standard Japanese Chinese dish. Assorted ingredients are sauteed and flavored in Chinese style -- often meaning a combination of ginger, garlic, chicken stock, and oyster sauce. Here is one example with prawns and scallops.

Open plastic to let out hot air, and set aside.
Carrot does not need to be very soft at this point.

4.

In a frying pan, heat oil, and saute ginger and garlic on medium low to low heat.

When starting to be fragrant, move ginger and garlic to one side of pan, put prawns and scallops in the open area, and saute on medium heat until prawns turn pink and scallops turn somewhat opaque.

Transfer prawns and scallops onto a plate as they change color.

5.

In the same frying pan, saute firm, white sections of hakusai, chingensai and shiitake on medium high heat.

When coated with oil and hakusai and chingensai become slightly translucent, add remaining vegetables (green sections of hakusai and chingensai, carrot and red pepper), and continue sauteing until green section of hakusai and chingensai somewhat brightens.
Vegetables do not need to be fully cooked at this stage; being almost done is the goal.

6.

Add chicken stock and put back prawns and scallops, and bring to boil.

Add seasoning mixture, and mix well.

7.

Add potato starch + water mixture to thicken sauce.
Always first mix the mixture well, then add 1/2-2/3 of the specified amount by swirling it into the pan or pouring onto a spatula as you move it in a circle over pan.

Add more as necessary to obtain desired consistency.

8.

Serve on top of steamed rice.

<Notes>

Without microwaving, the carrot would stay very crispy, almost raw. The slightly softer texture matches other ingredients better.

When sauteing prawns and scallops, do not wait until all pieces change color. Instead, transfer individual pieces as they change color. Sauteing them for a long time as you wait for all pieces to be ready could result in some pieces being overcooked and having a rubbery texture.

If the frying pan looks very dry after removing prawns and scallops, add a tiny amount of oil before starting to saute vegetables.

For extra aroma, add a very small amount (1/4 tsp max) of sesame oil at the very end before serving over steamed rice.

Rice vinegar is optional. If not using rice vinegar, reduce the amount of sugar and oyster sauce for a better flavor balance.